Bak Kut Teh Recipe (Cooking in Boston)

I'm preparing to cook Bak Kut Teh, a very famous soup in Boston, and I was wondering if I can find the ingredients in Boston. As you may know, even though cooking some Asian dishes in Boston is not difficult, finding the right ingredients may be.

For the soup I'm cooking, the following are the ingredients:

Ingredients: (Serving Size: 4 pax)

• 1 Pound of Pork Spareribs

• 5 Whole Star Anise (broken pieces equal to 5 stars)

• Soy Sauce (with thinly sliced fresh red chilies for dipping)

• 2 tbsp Crisp Shallot Flakes

• 1 tbsp Cloves

• 1 tbsp White Peppercorns

• 1 tbsp Black Peppercorns

• 5 cloves Garlic (peeled)

• 1 tbsp Dark Soy Sauce

• 1 tbsp Cinnamon Powder

• 2 liter Water

• 2 tsp Sugar

• 2 tsp Salt

As expected, the "American" Supermarket do not carry some of the spices required and even if they do, they are much over priced. Even Garlic costs $3.99 where as the Garlic I got from Asian Supermarkets cost $0.99.

So if possible, shop at an Asian Supermarket to get the ingredients.

Now to the instructions to cook this yummy soup.

• Take a large pot and put sparerib pieces in it. Add enough cold water to cover them completely. Boil until foam rises to the surface. (You need to remove this foam)

• Drain the water and rinse the meat with cold water and return it to the pot. Add garlic and 2 liter of water.

• Put cinnamon, star anise, cloves and peppercorns in a cloth; tie it and add bag to the pot.

• Bring water to a boil, reduce the heat and simmer uncovered for 1 ~ 2 hour or until the meat shrinks from the bones.

• Skim excess oil from the surface and discard it.

• Remove the spice bag from the pot.

• Season the prepared soup with salt, sugar and dark soy sauce to taste, and stir.

• Bak Kut Teh is ready.

• Serve with white steamed rice.

-- Iron Bowl